Nutritional Facts

Directions

In a small saucepan, combine the eggnog and cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in sour cream. Cool completely.

In a small bowl, beat whipping cream and sugar until stiff peaks form. Fold into eggnog mixture with extract if desired. Cover and refrigerate overnight. Serve with fruit and cake cubes.Yield: about 2-1/2 cups.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Originally published as Eggnog Dip in Country Woman Christmas
Annual 1998, p23